Process for producing soy sauce or Miso
AssigneeKikkoman Corporation
InventorsFumio Noda, Akio Hagiwara, Kazuya Hayashi, Takashi Iwaasa, Takeji Mizunuma, Toshio Sakasai
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Abstract
An improved process for producing a salty seasoning by fermentation, wherein the improvement is characterized in that the feeding of raw materials, fermentation or ripening is carried out in the co-presence of potassium chloride and sodium chloride. As compared with the product obtained by a conventional process, the salty seasoning obtained by the above process has a better flavor and has a much lower sodium chloride content so that it is suitable for use in a low sodium diet.
Claims7
In a process for producing a soy sauce or miso wherein a raw material selected from the group consisting of a denatured protein material and a gelatinized starch material is subjected to a treatment selected from the group consisting of enzyme hydrolysis treatment, acid hydrolysis treatment, and koji treatment, followed by fermentation with halotolerant lactic acid bacteria and halotolerant yeasts, the improvement comprising conducting said fermentation in the co-presence of potassium chloride and sodium chloride, the total combined concentrations of potassium chloride and sodium chloride is 7 to 20 percent (w/v), and the amount of potassium chloride is 5 to 50 percent of the total combined weight of potassium chloride and sodium chloride.
Dependencies are inferred from the claim text.